Sea bass baked in salt
Recipe by Valentina Harris
SERVES 6
Preparation 30 minutes
Cooking 35 minutes
1 very fresh sea bass weighing approximately 2kg
1.5kg (approx) sea salt
2 handfuls of freshly chopped herbs, including sage, parsley, marjoram and rosemary
2 egg whites, beaten until foaming and thickened slightly
a handful of salad leaves
for the salad dressing
1/3 tsp sea salt
1/3 tsp freshly milled black pepper
1 dsp balsamic vinegar
1 dsp red- or white-wine vinegar, or lemon juice
pinch caster sugar
8 tbsp extra-virgin olive oil
Preheat the oven to around 200ºC/Gas Mark 6.
Clean and gut the fish carefully. Wash it thoroughly and pat dry. Protect the slit in the fish with a sheet of foil tucked inside the fish. Mix the egg whites, herbs and salt together thoroughly and whisk until foaming. Line a large ovenproof dish with about one third of the salt mixture in the shape of the fish. Lay the fish on top, then cover completely with more salt mixture. Bake in the preheated oven until the surface of the salt crust is dark brown. This should take about 35 minutes. Take the dish out of the oven and crack the salt crust.
For the dressing, put the salt, pepper and the two vinegars, or vinegar and lemon juice, into a clean jam jar. Screw the lid on firmly and shake vigorously until the salt dissolves completely. Add the sugar and shake again. Pour in the oil and shake again to emulsify the oil. Taste and adjust seasoning to taste.
Carefully remove the fish and brush off any excess salt before serving with the salad leaves, dressed with the salad dressing.
